Looking for Keto Pasta? Try This Almond Flour Recipe

You either make your usual zoodles or even better – almond flour pasta from scratch. Follow our recipe below for a simple butter and grated cheese pasta to curb your cravings.

Because nut flours do not contain gluten, you will need to use a binder to help your pasta hold together. In this recipe, we suggest xanthan gum, a type of polysaccharide, for this very purpose. The recipe also calls for apple cider vinegar to balance out the flavors. And unlike other almond flour pasta recipes, this one also calls for coconut flour to improve texture and consistency.

It’s also important you don’t cook the pasta in boiling water or you’ll end up with mushy pasta. However, when cooked in a bit of butter and olive oil, you get a perfectly al dente texture. And of course, you don’t have to serve this almond flour pasta as suggested in this recipe. It pairs perfectly with a range of other keto-friendly sauces such as basil pesto, blue-cheese sauce, carbonara sauce, and mushroom sauce.

You may also tweak this recipe to make keto tortellini and ravioli. And if you want to make serve the past later in the week, you’ll be happy to learn that this almond flour pasta is also freezer friendly. With all that said, follow this recipe to make almond flour pasta from scratch.

To make this keto pasta, you’ll need a medium-sized bowl, a pasta machine (or rolling pin), a knife (or a pasta cutter), the ingredients below, and an hour or so of your time. The preparation and cooking time are fairly short, but resting time is a bit longer.

Preparation time: 20 minutes + resting time; Cooking time: 4 minutes; Serves: 4

Directions:

• To make the pasta dough, combine almond flour, coconut flour, xanthan gum, and salt in a medium-sized bowl.
• Add the vinegar and egg. Stir until just combined.
• Gradually add water until the dough comes together. Shape the dough into a nice ball.
• Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• After the resting time is up, start shaping the pasta. Roll the pasta down to the thinnest setting on your pasta roller or as thin as you can if you’re rolling it out by hand.
• Cut the pasta into 1-inch wide strips. Then, cut the strips into 2×1-inch rectangles using a wheel pasta cutter or knife. Pinch the rectangles in the middle to shape them into” farfalle,” aka bow-tie or butterfly pasta.
• Place the shaped pasta in a freezer for 10-15 minutes.
• To cook the pasta, brown the butter in a skillet over medium-high heat and add olive oil.
• Add garlic and sauté until fragrant.
• Toss in the pasta and cook until al dente – about 3-4 minutes. Since this is fresh pasta, don’t overcook it.
• Sprinkle pasta with Pecorino Romano and serve warm.

This recipe provides 312 calories only 3.2g net carbs per serving. It also provides with almost 30g of fat, most of which (55%) is saturated. On a keto diet, saturated fat is your friend, and studies show that it’s not as bad as decades of health and nutrition advice made it out to be 1,2.